Let’s not let our bread taste like a kleenex shall we? BUT HOW!! WHAT CAN WE DO WITH CRUMMY CATERER STALE BREAD ROLLS THE BROKER ORDERED???
Funny story and then I promise to get on with this compound butter…
I like to buy this Pillsbury French Bread to bake fresh onboard for meal services. Can you buy bread rolls? Certainly! But something about the aroma of fresh baked bread permeating the cabin is so warm and inviting. Clients love it!
Well guess who had her baguette dough ready to go but the aircraft oven suddenly wasn’t heating up? Yes, me, of course!!! So I hilariously microwaved the bread for 1 minute in a well-oiled bowl and yes it cooked, but no crust and and somewhat oddly textured chewy bottom. My guests were European, and you simply do not NOT have bread to start meals. It’s religious to have bread before you eat. So you know what saved me from my “kleenex” bread? This Roasted Garlic and Parsley butter…. because the passengers ate it all smothered with this delicious butter.
I will also use this compound butter when reheating anything onboard for extra flavor and moisture!
- 1 head of garlic
- Finely Chopped Flat Leaf Parsley
- Room Temperature Unsalted Butter
- Pre-heat oven to 400 degrees
- Cut off the top of the garlic, remove excess garlic paper, and drizzle with olive oil and salt
- Wrap in aluminum foil and roast for 30-40 minutes depending on size of garlic, let it rest until it becomes room temperature, then “pop” or “squeeze” to remove whole cloves from head.
- Butter should be room temperature and easily “whipped” with garlic, parsley and salt (but if you’re like me and working in a tight time frame, add butter to a Ziploc bag with parsley and roasted garlic cloves, see next step)
- IF WORKING WITH NON-ROOM TEMPERATURE BUTTER: Seal bag and use your hands to mix and “mush” the contents together in the bag, the warmth of your hands will help soften the butter.
- Once the ingredients are cohesively mixed, set up a square piece of cling film on counter, snip tip of ziploc bag and begin to squeeze out in a log shape.
- Roll the cling film over the butter and continue rolling to shape log
- Twist ends to tighten the butter log
- Slice rounds, remove film, and chill to harden!
A few Tips:
- Plate your butter before your clients board or before meal service. It alleviates one less thing for you to do while you are serving drinks, plating salads, reheating/cooking entrees. Put a piece of cling film on your butter dish with a garnish, stock it away in the chiller and boom have it ready to go out right after you set the table with some fresh, warm bread!
- No oven? No problem! Make it a gorgeous herb butter with thyme, rosemary, and parsley!
- Always work with unsalted butter